USD
Signature Series Insider: Diana Chan on Our Exclusive Singapore & Malaysia Foodie Tour
Written by Nate Robinson
With a world of masterful cooking waiting to be tasted, there’s no better way to explore Singapore & Malaysia than on a foodie tour planned, designed and hosted by beloved former MasterChef Australia winner Diana Chan.
From Singapore Slings to sizzling street food, Southeast Asia’s reputation as a foodie’s paradise is unrivalled.
On Luxury Escapes’ latest Signature Series tour, travel from pavement to the Petronas Towers and peek behind the culinary curtain as Diana Chan shares down-to-earth insider expertise on the region’s unmissable spots, from the iconic Raffles Singapore’s legendary Long Bar to a street food journey through Kuala Lumpur’s last remaining traditional Malay village, Kampung Baru.
We checked in with Diana Chan to talk about Signature Series, from standout experiences to the perfect bowl of laksa.
Luxury Escapes: What kind of travellers will love Signature Series: Singapore & Malaysia?
Diana Chan: Travellers who enjoy the best of both worlds, from luxury to grit, will find a lot to love – Signature Series: Singapore & Malaysia showcases the authenticity and modernity of the country.
LE: What one piece of advice do you have for travellers visiting Singapore and Malaysia for the first time?
DC: Have an open mind! Let your senses take you on a wild journey. You will taste so many different, unique flavours.
LE: What makes Kuala Lumpur the perfect food destination?
DC: Kuala Lumpur is a melting pot of different cultures and cuisines. There are so many dining options you’ll be spoilt for choice. Think satays cooked over hot coals on the five-foot way (a roofed continuous walkway commonly found in front of commercial businesses) to petit morsels of refined food plated beautifully overlooking the Petronas Twin Towers.
LE: If you had to pick one dish that encapsulates everything you love about Malaysia, what would it be and why?
DC: I would say laksa – there are so many different kinds of laksas throughout Malaysia! For example from the south in the state of Johor, you will find a type of laksa called laksa johor, which is made using wolf herring, with a coconut and tamarind base and spaghetti noodles; in the northern state of Penang you will instead see assam laksa, made using mackerel (or similar oily fishes), with a tamarind base and noodles made from rice and tapioca starch. Both are delicious.
LE: Do you have any stand-out or favourite experiences on tour?
DC: My favourite experience is the food tour in Penang, a state internationally known for its cheap and tasty eats. You can find a bowl of noodles for less than 5 MYR – approximately the equivalent of A$1.70!
LE: What’s your fondest memory of your time in Singapore and Malaysia?
DC: It is hard to pick my fondest memories of Singapore and Malaysia, but being able to take in the skyline from a rooftop bar in Kuala Lumpur and eating street food throughout the country both rank highly.
LE: Malaysia is one of the world’s great street food destinations; do you have any other favourites?
DC: Hong Kong, Taiwan and South Korea are all definitely top of the list!
Discover Tours
